Green Goddess Dressing With Greek Yogurt
This Green Goddess Dressing With Greek Yogurt is full of wholesome ingredients. Use it on salad, sandwiches, or as a dip!
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One of the Most Unique Dressings Out There
I don’t know what it is about Green Goddess dressing. It just hits different!
When I hear “Green Goddess” I think of Spring; renewal, health, and being refreshed. And that’s exactly what you get with this verdant dressing.
It’s packed with flavor and feel-good ingredients making it the perfect salad topper, sandwich condiment, or dip. Get creative!
What Is Green Goddess Dressing?
The history of Green Goddess dressing isn’t as enchanting as it sounds, to be honest.
Basically, the Executive Chef at the Palace Hotel in San Francisco wanted to create a dressing that commemorated the hit play The Green Goddess. Most of the inspiration came from sauce au vert, which originated in France.
The dressing became a hit and, of course, was eventually bottled up and sold to the masses.
What’s in Green Goddess Dressing?
The staples in the original recipe were anchovies, scallions, tarragon, chives, mayo, and vinegar.
There are a lot of variations out there today—some that even include mint and avocado! I like to go heavy on the tarragon myself; I think the distinct fresh flavor of tarragon is what sets this dressing apart from the rest.
Another adjustment I made was swapping mayo out for Greek yogurt. I add a smidgen of mayo to my dressing, but the bulk of it is protein-packed calcium-rich Greek yogurt.
The Full List of Ingredients
- Plain Greek yogurt
- Mixed greens
- Fresh parsley
- Fresh dill
- Fresh or dry tarragon (see recipe tips + tricks below)
- Extra virgin olive oil
- White wine vinegar
- Anchovy fillets
- Sea salt and cracked black pepper
The Gist on How to Make Green Goddess Dressing With Greek Yogurt
- Prep all of your ingredients, then pop them into a blender.
- Blend the ingredients until the dressing is nice and smooth.
- Give it a taste test and season with extra salt and pepper if necessary.
- Refrigerate; store the dressing in an airtight container for up to 4-5 days.
5 Great Ways to Use Green Goddess Dressing
- Smother it over a pita or a wrap
- Drizzle it over a simple salad
- Use it as a burger condiment
- Dip tasty appetizers into it
- Dive your chicken fingers into it
Want to Make More of Your Own Dressings?
Recipe Tips + Tricks
- I prefer to use a high-powered blender, like a Vitamix or a Magic Bullet, rather than a food processor. You get a much better, silkier blend with a blender.
- I find that fresh tarragon is hit or miss at my local grocer. It’s definitely the better choice, but if you can’t find it, dry tarragon will do. Just don’t skip out on the tarragon—it makes the dressing!
- The anchovies are there for their umami flavor. If you can’t stomach the idea of using anchovies, you could use a teaspoon or so of capers instead!
- To amp up the freshness and add a bit of a coolness to your dressing, add about a tablespoon of fresh mint leaves.
Useful Tools for This Recipe
- Sharp knife
- Cutting board
- Juice reamer
- Measuring cups and spoons
- High-powered blender or Magic Bullet
Have You Made This Recipe?
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Green Goddess Dressing With Greek Yogurt
- 1/2 cup plain Greek yogurt
- 1/2 cup mixed greens
- 1/2 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 TBSP + 1 tsp of chopped fresh tarragon leaves Replace with dry tarragon if you can't get your hands on the fresh stuff.
- 2 TBSP mayonnaise
- 1 TBSP chopped fresh dill
- 1 TBSP white wine vinegar
- 3 anchovy fillets Or 1 tsp of anchovy paste
- 1 scallion, roughly chopped
- 2 garlic cloves, smashed
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/8 tsp sea salt, more to taste
- Cracked black pepper, to taste
- When all of your ingredients are chopped and prepared, pop them into the blender.
- Blend the ingredients on high until the dressing is smooth.
- Taste it to check on the seasoning; add a bit more salt and pepper if necessary.
- Store the dressing in the fridge, in an airtight container, for up to 4-5 days.